Pork and Chicken Liver Pâté

It’s long past New Year’s and I’m not into resolutions, but I was inspired over the holidays to try my hand at more charcuterie and I’ve decided that trend will continue into 2019 as part of my weekend kitchen routine. The sausages we made over the break (more on that in a bit) were not the first bit of salted meat I attempted and my first foray into this exciting new realm of grinders and guts was quite a hit at our holiday table.

Call it pâté, terrine or fancy meatloaf the concept of salted, pressed, finely ground fat, flesh and offal that is shaped into a mold then slow cooked and served cold is about as old as the concept of “cuisine” itself. If you didn’t pick up the accent, this dish is French, unapologetically oldschool French in the same way that quail with grapes or veal tripe in white sauce is. The process has been streamlined since the days of Grandfather Escoffier, but it’s still got that that slightly fussy way about it that both makes it a joy to execute and a hell of a story for your guests when you drop it on the table.

(more…)

Read More

Elk Chilli

My wife and I have done our fair share of dinner parties as well as catered quite a few friends’ weddings and the number one most requested item by far is Crystal’s patented chilli. The fact that I’ve been producing high-end catering/resto food for almost fifteen years doesn’t ever factor in. If we’re showing up to the pot-luck you can bet we’re bringing chilli. (more…)

Read More

Ultimate Steak, Part 1 : The Gunter Brothers Saga

Gunter Bros 1Every time we drive through Black Creek, I stare out at the rolling pastures packed with cows and think of Gary Larson’s Far Side comic strip.

You know the one: A field full of cows are standing on two hooves, conversing with obvious intelligence when one yells “Car!” Just as two humans drive by they drop down on all fours and pretend to be witless bovines. When all’s clear they stand back up and get on with their day, the humans never suspect a thing. *chuckles*

(more…)

Read More